SLOW-COOKER DRIP BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Time 8h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
- For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
- Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
- For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.
- Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
- Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.
DRIP BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Sprinkle the chuck roast with salt and pepper.
- Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
- Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
- Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
- To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You¿ll win friends and influence people.
CROCK POT DRIP BEEF
From the '70s. My Stepdad's secretary shared this with my Mom. It's basically meat for French Dip Sandwiches. The ingredients sound salty but it's not. I've never seen or tasted anything quite like it. Serve with French Rolls or Hoagie Buns. Goes great with potato salad and chips. I'm not allowed to come to a Superbowl party without this!
Provided by KS Farmwife
Categories Meat
Time 8h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Set roast in large Crockpot. Add seasonings and pour liquid over. Cover and cook on low 8-10 hours. Remove meat to platter. Allow to cool a bit then shred using 2 forks. Return shreds to liquid in Crockpot. Serve using slotted spoon.
Nutrition Facts : Calories 447.3, Fat 33.3, SaturatedFat 13.5, Cholesterol 117.4, Sodium 371.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.4, Protein 33.2
DIAMOND JACK'S CROCK-POT DRIP BEEF
My mother's cousin gave us this recipe. Diamond Jack's is a restaurant in Tulsa that is popular, and famous for their drip beef. I'm not sure if this is actually their recipe (I kind of doubt it) but it is very good and easy to make in a crockpot.
Provided by Suseme
Categories Roast Beef
Time 8h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cut the visible fat from the rump roast. Place the roast in a large crock pot.
- Combine the rest of the ingredients in a 2-cup measure and bring to boil a microwave.
- Pour over the roast in the crock pot. Add garlic salt and pepper to taste.
- Cook on low for 8 hours.
- Cool before slicing.
- Chill au jus to remove the fat.
- Combine the sliced meat and au jus and reheat before serving.
- May also be cooked in oven: combine as above in Dutch oven. Cook 4-5 hours at 275-300 degrees.
Nutrition Facts : Calories 473.9, Fat 29.3, SaturatedFat 11.3, Cholesterol 143.1, Sodium 480.7, Carbohydrate 2.7, Fiber 0.3, Sugar 0.9, Protein 46.5
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